Flower-Shaped Raspberry-White Chocolate Mini Pies prep time 10 min total time 45 min ingredients 5 servings 12 Ingredients 1box Pillsbury® refrigerated pie crusts, softened as directed 2 cups frozen raspberries 1/4 cup sugar 1/2cup white vanilla baking chips Vanilla bean ice cream, if desired Steps 1 Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups. 2 Unroll pie crusts on work surface. Using large flower-shaped cookie cutter (3 to 4 inches in diameter), cut 12 flower-shaped pieces pie crust. Using a mini flower-shaped cookie cutter (about 1 inch in diameter), cut 12 small flowers. 3 Stir together frozen raspberries and sugar. 4 Press 1 large flower into each muffin cup. Divide white baking chips evenly among crust-lined cups. Divide raspberry mixture evenly among cups. Place 1 small flower-shaped cutout on top of each. 5 Bake 18 to 22 minutes or until golden. Cool. Serve with ice cream.
Posted on: Fri, 08 Nov 2013 13:29:37 +0000
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